• 2 tablespoons butter
• 1 1/4 pounds lean beef stew meat, cut into 1-inch cubes
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup chicken broth
• 1 cup dry lentils
• 4 cups beef broth
• 1 cup diced turnip
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1 cup raisins
• 2/3 cup chopped dried California figs

Melt butter in a large pot over medium-high heat. Season beef with salt and pepper, then cook in the pot until browned on the outside. Pour in chicken broth, and simmer over medium heat for about 45 minutes, until beef is tender. Remove the beef from the liquid, and set aside.

Pour the beef broth into the pot, and add lentils. Bring to a boil, and simmer over low heat for 15 minutes.

Season the turnips with cinnamon, nutmeg, salt and basil; add them to the pot. Return the beef to the pot, and stir in the raisins and figs. Simmer for 10 minutes to blend the flavors before serving.

Calories 500.5 (50% from Fat); Total Fat 27.8g;
Sodium 1476.1mg; Potassium 815.6g; Protein 23.1g; Carbohydrate 42.1g; Sugar 25.7g; Dietary Fiber 5.8g;